Mixed Berry Compote
This compote is a delicious, versatile fruit mixture you can use in breakfasts or desserts. Because different berries have different sweetness levels, I start with a fairly small amount of sugar before cooking and adjust as necessary afterward. The fruits start to release liquid almost immediately when you mix them with sugar, so no extra liquid is needed for the cooking process.
Servings Prep Time
2cups 15minutes
Cook Time
Servings Prep Time
2cups 15minutes
Cook Time
  • 4cups fresh berriessuch as strawberries, raspberries, blueberries, or blackberries
  • 1/4cup sugaror more as needed
  • 1tsp freshly squeezed lemon juice
  • 1tsp orange juice concentrateoptional
  1. If you’re using strawberries, remove the stems and cut the berries in halves or quarters, depending on size. Wash all the berries.
  2. Add the berries and sugar to the inner pot. Stir to start dissolving the sugar. Add the lemon juice and orange juice concentrate (if using)
  3. Lock the lid in place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 2 minutes. After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  4. Unlock the lid. Taste the berries (carefully—they’re hot) and adjust the sugar if necessary. The berries will be soupy, but will thicken up slightly as they cool. If you prefer a thicker compote, you can strain off some of the juice (it’s great mixed into sparkling water) or cook the fruit further to evaporate some of the liquid.
Recipe Notes

Double It: Double all ingredients, keeping the cooking time the same.

Use In: You can top the Ricotta Cheesecakes (page 152) with these berries instead of the balsamic strawberries, mix into the Steel-Cut Oatmeal with Cranberries and Almonds (page 22) after cooking, or stir the compote into Small-Batch Yogurt (page 164).

Per Serving
Calories: 60;
Fat: 0 g;
Carbohydrates: 15 g;
Fiber: 3 g;
Protein: 1 g;
Sodium: 1 mg